Easter Peanut Butter Bunny Crisp Cake

• 6 tablespoons butter or 6 tablespoons margarine
• 2 (10 ounce) packages marshmallows
• 2 cups jif creamy peanut butter
• 10 cups crisp rice cereal
• crisco nonstick cooking spray
• smucker's jelly beans
• licorice, gum drops or decorative candy
• glaze, listed below. (optional)
• 12 cup butter or 12 cup margarine
• 12 cup brown sugar, packed
• 2 tablespoons milk
• 1 teaspoon vanilla
• 2 12 cups sifted powdered sugar

1. 1.
2. In a large saucepan, melt butter over low heat.
3. Add marshmallows.
4. Stir until completely melted and remove from heat.
5. 2.
6. Stir in peanut butter and mix well to incorporate.
7. 3.
8. Add rice crisp cereal and stir until well coated.
9. 4.
10. Press into two 9-inch pans, well coated with CRISCO No-Stick Cooking Spray, and allow to cool.
11. 5.
12. Cut ears and bow tie from one cake.
13. This is done by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow-tie-shaped piece in the middle.
14. 6.
15. Position two ears at top of whole round cake and place bow tie under face.
16. 7.
17. Apply optional glaze, if desired.
18. Decorate with SMUCKER'S Jelly Beans, marshmallows, licorice and gum drops or any of your favorite cake decorations.

butter, marshmallows, peanut butter, crisp rice, nonstick cooking, beans, butter, brown sugar, milk, vanilla, powdered sugar

Taken from www.food.com/recipe/easter-peanut-butter-bunny-crisp-cake-452325 (may not work)